Á lódáil...
Food Spoilage-Associated Leuconostoc, Lactococcus, and Lactobacillus Species Display Different Survival Strategies in Response to Competition
Psychrotrophic lactic acid bacteria (LAB) are the prevailing spoilage organisms in packaged cold-stored meat products. Species composition and metabolic activities of such LAB spoilage communities are determined by the nature of the meat product, storage conditions, and interspecies interactions. Ou...
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| Foilsithe in: | Appl Environ Microbiol |
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| Main Authors: | , , , , , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
American Society for Microbiology
2018
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| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6007109/ https://ncbi.nlm.nih.gov/pubmed/29678911 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00554-18 |
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